Cajun Chicken with Sundried Tomato & Spinach Mac n' Cheese
Serves: 4
  • 4 skinless boneless chicken breasts (or you can use 6 boneless & skinless chicken thighs)
  • Salt and pepper, to season
  • ½ teaspoon cajun spice
  • ½ teaspoon sweet paprika
  • ½ teaspoon dried parsley
  • extra virgin olive oil
  • 2 tablespoons salted butter
  • ½ sweet onion, diced (I always use Vidalia)
  • 3 cloves garlic, minced
  • 9 oz (250g) jar sundried tomatoes in oil (note* reserve 2 tablespoons of oil and drain the rest)
  • 3 tablespoons all-purpose flour
  • 2½ cups (divided) organic chicken stock/ broth (homemade or store bought)
  • 3½ cups milk (I used cashew but you can use ANY milk - full fat is recommended for extra creaminess)
  • 2 teaspoons dried lemon pepper seasoning (I used Mrs. Dash)
  • 10 ounces (300g) pasta (I used 3 cups of dry mini macaroni)
  • 4 cups baby spinach leaves
  • 1 cup freshly grated parmesan cheese
  • ½ cup mozzarella cheese, shredded
  • ¾ cup old (sharp) cheddar cheese, shredded
  • 2 tablespoons fresh flat leaf parsley, chopped
  • additional salt and pepper to taste
  1. Season chicken with salt, pepper, cajun spice, paprika, dried parsley and 2 teaspoons of the oil. Rub all sides of the chicken so it's nicely coated.
  2. Heat 1 tablespoon of oil in a large non-stick pan over medium-high heat. Add the chicken and sear on both sides until golden brown. Lower heat, cover and let the chicken thoroughly cook until it's no longer pink on the inside. Transfer chicken to a warm plate, cover with foil and set aside.
  3. To a large pot, add the butter and fry the onion and garlic until the onion becomes translucent, constantly stirring for about two minutes.
  4. Pour in ½ cup of chicken stock and simmer for 5 minutes.
  5. Add the sun dried tomatoes with the reserved two tablespoons of the sun dried tomato oil from the jar and cook for another two minutes.
  6. Stir the flour into the pot and allow to cook for one more minute. Then, add the remaining broth, three cups of milk, lemon pepper and additional salt and pepper.
  7. Bring to a slow boil and add the dry pasta and stir occasionally. Reduce heat down to medium and stir occasionally while it cooks for about 10 minutes. The sauce will thicken and you want the pasta cooked. Add the spinach and stir through until wilted, about a minute or two.
  8. Take the pot off the stove and stir all of the cheeses in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining ½ cup milk. Keep in mind, the sauce will continue to thicken as it cools so serving it immediately is KEY.
  9. Slice the chicken into strips and place on top of the pasta. Serve straight from the stove and enjoy!